Pistachio Kulfi

Earthy sweet nutty Pistachio Kulfi with creamed coconut, coconut milk and infused with citrus cardamon and refreshing rose water.

Suck on a melting lolly. And, indulge.

This dish will burst your belief that vegan food can’t be simple to make with a few choice ingredients.

Make this:

• When you’ve a kiddie’s play day and a sumptuous dish that’ll have them eagerly enthused will make their day
• When you’ve got mates over for a barbecue and yummy lolly will help you all cool down
• When it’s super-hot outside and the air conditioning unit has stopped working and you can’t be fagged to make anything complex and naffed to go to the shops

Pistachio Kulfi reminds me of my youth, going to Indian dessert shops and picking wonderful sweets to savour.

Kulfi is a traditional Indian frozen dessert, often found sold by street vendors, known as kulfiwallahs. It’s a dense rich whipped ice cream, that’s slightly grainy too.  What I love about this dish is the pistachio, cardamon and rose wate give it an Eastern twang to traditional Western ice creams.

I use Kulfi pots but there is no reason to use moulds in differing shapes.

Pistachio Kulfi is vegan, raw and paleo.

For this recipe, I suggest:

High speed blender

Kulfi pots

Ice Cream churner

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share. My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living. Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series.

My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x